The Best Classic Chili – This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
This classic chili is perfect for a weeknight meal because it can be made in minutes. The only thing to chop is an onion.
How do you make good homemade chili?
- Heat olive in a large soup pot.
- Add chopped onion and cook for 5 minutes.
- Add ground beef and break it apart with a wooden spoon.
- Cook for 6-7 minutes.
- Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne.
- Stir until well combined.
- Add diced tomatoes, kidney beans, beef broth, and tomato sauce.
- Stir well.
- Simmer for 20-25 minutes.
- Let the chili rest for 5-10 minutes before serving.
What do you top chili with?
In addition to the chili ingredients listed in this recipe for chili, you may also want to have these things as toppings.
- shredded cheddar cheese
- sour cream
- sliced green onions
- saltine crackers or oyster crackers
- diced avocado
What goes well with chili for dinner?
I’ve been playing around with this chili recipe for the past few months, making it many times. My family didn’t mind the repetition at all because I really do believe that I ended up with the best chili ever!
Watch the step by step recipe video for this chili recipe below.
The Best Classic Chili Recipe
The Best Classic Chili - This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
Servings: 6 servings
Calories: 334kcal
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Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper* -optional
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Instructions
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Notes
I typically skip the cayenne pepper because I have a young kiddo. Then, I put out some hot sauce for those adults that want to add some spiciness to their chili.
Nutrition
Serving: 1/6th of the recipe | Calories: 334kcal | Carbohydrates: 34g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1249mg | Potassium: 1110mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1445IU | Vitamin C: 12.8mg | Calcium: 99mg | Iron: 7.5mg
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Robyn Douglas says
Great taste! And so easy!
Jen says
So easy. We have played with the seasonings and have settled on just doubling the cayenne.
Jamie N. says
Great recipe except very heavy on the cumin- in my opinion. I will make again but with less cumin! Cayenne pepper gives it the perfect amount of kick.
Rebecca says
Excellent!! My first time making chili and I was so happy with the results. I did add some jalapeno to it just as an added jolt of flavor but it was quite good! Thank you
D says
This recipe is great! I made it the first time per instructions, however from that time on I’ve changed a couple of things. First I don’t like the sugar in mine and I add fresh garlic and jalapeños. Salt as I go to the taste. I also like adding whole stew tomatoes that I cut in half cause I like it chunky. Awesome recipe that you can make your own.
Avril Denise says
Great recipe. Very quick and easy to make. My daughter is a very picky eater and she loved it!
Cristina says
Made this for dinner tonight and my husband just said to me, “This is the best damn chili I’ve ever had. This is the way chili is supposed to be.” Great, solid, easy recipe! Thanks for sharing!
Rem says
Simple and delicious. Most importantly the husband approves. Not that i think women should put their man’s
(or woman’s) needs before their own but im a crazy anxious ppl pleaser type and therefore regard his opinion of my cooking above mine. Okay ramble finished. Thx for this easy, yummy recipe!
Justin says
Very good. Only thing I changed was I added bacon and sliced jalapeños. I do suggest to cut down on the sugar though.
Chris says
Excellent recipe. Quick and delicious!
Bill says
Regarding the browning of the ground beef:
I notice the recipe calls for the onions to be sautéed in the oil for a bit and then you add the ground beef and brown it. Wouldn’t browning the beef with the onions and oil remove some of the onion flavor from the meal when you drained the fat from the browned ground beef?
Thanks!
Sarah says
I used 93/7 beef and didn’t have to drain the oil.
Monica says
Excellent recipe. I omitted the cayenne and add som Siracha sauce instead. Best chili I’ve made and super easy!
Jennefer says
Great recipe! Next I would use 1 tbsp of sugar instead of 2 and maybe 1/2 tbsp less of cumin. I like spice so cayenne pepper is a must.
Honey in the Kitchen says
Outstanding flavor. I like my chili a little thicker so I added arrowroot to thicken. Next time I will reduce the sugar to 1 TBSP, or perhaps omit. This is definitely a great recipe to make your own.
Sharon says
I love this recipe!!
Monique Weber says
I am a Midwest farm girl transplanted to Texas and this is my go to chili recipe. I do not eat beef so I have made a few modifications and I’m not talking turkey.
I sub the beef broth for chicken stock made from better than bouillon and trade out the ground beef for beer brats removed from the casing. That is my families favorite and there are no leftovers with the three of us.
If I am in need of a “no meat” meal I sub the stock with a veggie stock made from seasoned vegetable base from better than bouillon and use impossible burger ground meat substitute. I might have enough leftovers for one if I make it this way.
Monique Weber says
I forgot to mention I half the Cumin in both variations.
Dawneo says
This pretty much my g to chili recipe. I make a couple changes. I swap the sugar for honey and use a heaping tablespoon, use fresh garlic (about 3 cloves) and a couple of bay leaves. I leave the cayenne to individual as hubby not a spice guy. Cumin screams chili to me and I just put a hardy palm full! Yummy all around recipe that can be tweaked if wanted. Thanks for sharing!
Nicole Hendrix says
Always a hit and so easy!
Angel On Earth says
Didn’t use cumin and cayenne pepper. The chili still was delicious!!! Thanks for the recipe.
MC says
Everyone who’ tastes this LOVES it!!
RUSTY ALLEN says
awesome, simply awesome. I added a bunch of minced garlic as well just because I love it, but this recipe is superb!!!!!
Dawn says
Absolutely Delicious
Courtney says
I find recipes to use as templates because I can never be sure of what I’ve got to work with– This is a great recipe. Solid on its own, but great to jump off from as well. Many thanks for posting such a solid go-to!
Cindy Yan says
I reduced the cumin to 1 tbsp, the chilli powder to 1 tbsp, I cannot handle heat very well. Surprisingly, this is a great tasty recipe. This will be myy go to chilli recipe from now on!
Gene'a says
This is the best chili. The only thing I changed was a little less than half the cumin just because I am not a fan of cumin. Delicious recipe!
Toni says
I’ve made this a dozen times now. I follow the recipe except for the sugar. I usually drain my chili but the recipe didn’t call for it so I didn’t and still don’t. It may not be healthy but it is delicious this way. Lol super happy I found this recipe! Thanks a bunch!
Emily says
This is very good! I have made it 100% according to the recipe and then again with my own spin. I omit the sugar and add a teaspoon of cinnamon instead. I also double the recipe because it really only yields 4 servings. Finally, I always add an additional cup of beef broth because I don’t like super thick chili! It’s a good base!
Alice Lee says
This recipe ha WAY too much cumin…..reduce the cumin to 1 teaspoon & it’s a great recipe.